Chipotle Corn on the Cob with Homemade Refried Beans
Nutrition per serving
Calories | 514 kcal |
Protein | 19.7 g |
Carbs | 48.6 g |
Fats | 28.2 g |
Saturated Fat | 5.9 g |
Monounsaturated Fat | 17 g |
Polyunsaturated Fat | 3.1 g |
Sugars | 9.1 g |
Fiber | 19.2 g |
Sodium | 348 mg |
Ingredients
Yellow Bell Pepper (capsicum) | |
Fresh Coriander | |
Red Onion | |
Canned Mixed Beans (drained) | |
Corn on the Cob | |
Cumin Powder | |
Tomato Puree | |
Chipotle Paste | |
Lime | |
Avocado | |
Olive Oil | |
Olive Oil | |
Red Bell Pepper (capsicum) | |
Parmesan Cheese | |
Habanero Sauce |
1. Preheat oven to 220 C (428 F)
2. Core and slice peppers into 2cm strips.
3. Peel/finely chop red onion.
4. Chop coriander.
5. Drain/rinse mixed beans in a sieve.
6. Zest/juice ¼ lime.
7. Slice ½ an avocado before serving.
8. Cook the corn in lightly salted water for about 6 minutes. Drain and set aside.
8. Cook the corn in lightly salted water for about 6 minutes. Drain and set aside.
9. Place the peppers in a bowl with ½ tsp of olive oil and a pinch of salt and pepper. Evenly spread onto a baking tray and roast near the top of the oven for about 15 minutes until tender and slightly crispy around the edges. Remove and set aside.
10. Meanwhile, heat ½ a tbsp of olive oil in a frying pan over medium-low heat, add the red onion and cook for 3 minutes, add the mixed beans, Habanero Sauce, tomato purée, cumin, coriander, 3 tbsp of water and a pinch of salt and pepper. Cover and cook for about 8-10 minutes.
11. Preheat grill to high, finish of the corn by lightly basting with the chipotle paste, the lime/lime zest and ½ tsp of olive oil. Evenly sprinkle the grated cheese over the top, place under the grill until golden brown.
12. Serve the corn on top of the bean mixture with the roasted peppers and sliced avocado on the side.